Recipe

I n this video, Chinese cooking authority Chef Shirley Cheng of the renowned Culinary Institute of America shows us how to make Yangzhou Fried Rice. The recipe's origins lie in the city of Yangzhou in the Jiangsu Province, north of Shanghai, and it's loaded with shrimp, mushrooms, ham, and peas. According to Chef Cheng, every restaurant in Shanghai serves its own version of this famous dish. The key to success with this recipe, as with any stir-fried dish, is to do all your preparation in advance (chopping, slicing, measuring) and have it ready before you start cooking. Then each ingredient is added according to how quickly it cooks: Those things that take the longest go into the wok first.